Ultimate Pot Roast

I can’t think of anything better than coming home to the smell of a roast wafting through the house, beckoning “it’s dinner time.” And this pot roast recipe is truly an exceptional one.

The smell of a cooking roast is nostalgic to me. It’s said that smell is more closely linked to memory than any of the other five senses. The smell of freshly baked bread might trigger memories of grandma’s kitchen; the scent of cologne or perfume, a romantic encounter; the odor of mothballs, a great aunt’s house; the stench of stale carpet, those penny-pinching college dorm days. Whatever the association might be, smell is a powerful thing. And not that this has anything to do with pot roast, but I thought it was interesting so I’ll throw it in here anyway. 

From Psychology Today: "The actual ability to smell is highly linked to memory. Research has shown that when areas of the brain connected to memory are damaged, the ability to identify smells is actually impaired. In order to identify a scent, you must remember when you have smelled it before and then connect it to visual information that occurred at the same time. According to some research, studying information in the presence of an odor actually increases the vividness and intensity of that remembered information when you smell that odor again."

I may have to rethink how I approach my children’s learning. Instead of Mozart, Bach, or Beethoven in the background while they’re studying, I may instead need to place some fragrant flowers, a jar of cinnamon – or a Pot Roast – next to them!

• 4 pound beef chuck roast, bottom round or brisket (depending on how lean you prefer it)
• 2 tablespoons oil (I like to use avocado oil for its high smoke point)
• 2 carrots , cut into 1-2 inch pieces (can also use baby carrots)
• 2 ribs celery , cut into 1-2 inch pieces
• 1 yellow onion , diced
• 2 cloves garlic , minced
• 1/2 cup dry red wine (recommended but can substitute more beef broth)
• 2 1/2 cups beef broth
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 2 strips bacon , cut in half

• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon of EACH: rosemary, thyme, oregano, basil, parsley

• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup beef broth (GF use 2 tablespoons corntarch dissolved in 1/2 cup beef broth)
• 2 tablespoons butter